Springtime Baked Tofu Poke Bowls

Active Time

25 Minutes

Total Time

45 Minutes



Springtime Baked Tofu Poke Bowls

  1. Preheat oven to 450 degrees F.
  2. Cube tofu and thoroughly blot dry with paper towels. Toss tofu, 2 tablespoons oil and ½ teaspoon salt in a medium bowl. Spread out on a rimmed baking sheet and transfer to the oven. Roast, stirring once or twice until crispy, about 20 minutes.
  3. Add the asparagus and drizzle with the remaining 1 tablespoon oil. Toss to coat and return to the oven for 10 minutes more.
  4. Meanwhile, combine water, rice and the remaining pinch salt in a medium saucepan, and bring to a simmer over high heat. Cover, reduce heat to low and simmer gently for 15 minutes. Without removing lid, remove from the heat and let sit for 5 minutes.
  5. Whisk soy sauce, lemon juice, honey, sesame oil and chili flakes in a small bowl.
  6. Toss rice with onion, cucumber and about ½ of the sauce. Divide among four bowls.
  7. Divide the tofu, asparagus mixture over the rice. Drizzle with the remaining sauce. Garnish with Wasabi Gimme Seaweed Snacks, sesame seeds, microgreens and radishes.